Antojitosryan.s LLC

Year by year

Inspections

1. Jan 27, 2026 Follow-Up Score 98
   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     Observed a domestic cooler in the kitchen to be used to store cream and sauces. Stop using domestic grade equipment for food service.

     Code MN Rule 4626.0506A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed the caulking around the kitchen handwashing sink, 3-compartment sink, and prep sink to be deteriorated. Observed the FRP at the wall corner of the kitchen entrance to be peeling from the wall. Repair these areas and keep physical facilities in good repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     Observed tongs to be stored hanging from the oven doors. Stop storing tongs this way.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

     Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.

     Observed in-use tongs, scoops, and other utensils to be stored in room temperature water along the cookline. Stop storing utensils this way.

     Code MN Rule 4626.0275F

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     Observed restaurant to not have a device to verify the temperature of the hot water machine in the kitchen. Provide and keep a way to verify the hot water temperature (maximum temperature thermometer, temperature stickers, etc.).

     Code MN Rule 4626.0710B

2. Jan 14, 2026 Routine Score 84
   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     Observed a domestic/household refrigerator to be used to store sauces, milk, cream, and other TCS foods in the kitchen. Only use commercial-grade food equipment.

     Code MN Rule 4626.0506A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed the caulking around the kitchen handwashing sink, prep sink, and 3-compartment sink to be deteriorated. Observed the FRP at the wall corner of the kitchen entrance to be peeling from the wall. Observed a broken floor tile by the mop sink. Repair these areas and keep physical facilities in good repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     Observed tongs to be stored while hanging from the oven doors. Stop storing tongs this way.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

     Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.

     Observed in-use tongs, scoops, and other dispensing equipment to be stored in room temperature water. Stop storing utensils this way.

     Code MN Rule 4626.0275F

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed black plastic containers to be used for takeout orders. Black plastic is not recyclable and is not allowed under the Green-to-Go ordinance. A flyer for the Green-to-Go ordinance will be included in this report. Make sure that takeout containers are allowed under the Green-to-Go ordinance.

     Code MCO 204.30A

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     Observed beef sauce and guata sauce in the walk-in cooler to not be datemarked. Per Person-in-Charge, these sauces were made the previous day. Make sure that TCS foods being held for more than 24 hours are datemarked.

     Code MN Rule 4626.0400A

   • Serious Priority 1

     Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

     Observed employee moving from different areas of the kitchens, handling different food types, and switching gloves without washing their hands. Person-in-Charge was informed of the observation. Resources on handwashing will be included in this report. Make sure that employees wash their hands when required by this code.

     Code MN Rule 4626.0075B-J

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     Observed there to be no employee illness log at the restaurant. An employee illness log will be included in this report. Print, maintain, and keep an employee illness log at the restaurant.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or rest

     Observed Person-in-Charge to be unable to identify employee illnesses that must be reported to the health department. Make sure that all managers and Persons-in-Charge to be aware of the reportable illnesses (Hepatitis A, e. Coli, Norovirus, Salmonella, Shigella).

     Code MN Rule 4626.0030BCQ

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     Observed the restaurant to not have a device to verify the temperature of the hot water dish machine in the kitchen. Provide and keep a way to verify the hot water in the dish machine (maximum temperature thermometer, temperature stickers, etc.).

     Code MN Rule 4626.0710B

   • Not serious Priority 2

     Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

     Observed there to be no approved mop sink in the basement, where food was being stored. Submit a plan review to install an approved mop sink.

     Code MN Rule 4626.1720A

   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     Observed food products to be stored in the basement. The basement does not have approved floors, walls, or ceilings. Only store food in areas that have approved floors, walls, and ceilings.

     Code MN Rule 4626.1335A